Authentic Aloo Matar Recipe – Peas & Potato Curry

Last Updated on 6 months ago by Neha Deshmukh

Authentic Aloo Matar Recipe – Peas & Potato Curry

Hey everyone! If you’re craving a comforting, flavorful Indian curry that’s surprisingly easy to make, you’ve come to the right place. Aloo Matar – that’s potato and pea curry – is a staple in Indian households, and honestly, it’s one of my go-to dishes when I want something warm, satisfying, and quick. I first made this when I was a student, and it quickly became a favorite because it felt like a hug in a bowl! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Aloo Matar recipe is more than just a meal; it’s a little piece of home. It’s packed with flavor, wonderfully textured, and comes together in under 20 minutes. Plus, it’s incredibly versatile – perfect for a weeknight dinner, a side dish for a larger Indian feast, or even meal prepping for the week. You’ll love how easily it fits into your life!

Ingredients

Here’s what you’ll need to create this delicious Aloo Matar:

• 1 Tbsp ghee (approximately 15ml)
• 1.5 tsp cumin seeds
• 0.5 medium onion, finely chopped (about 100g)
• Salt to taste
• 0.25 tsp turmeric powder (about 1g)
• 1 lb tomatoes, chopped (about 450g)
• 1 green chili, chopped (adjust to your spice preference)
• 0.25 tsp cayenne chili powder (about 1g)
• 2 Tbsp frozen peas (approximately 30g)
• Cilantro, to taste, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Ghee: Seriously, don’t skip the ghee if you can help it. It adds a richness and flavor that oil just can’t replicate. It’s traditional, and it makes all the difference.
• Chili Powder: Indian chili powders vary a lot in heat! Cayenne is a good starting point, but feel free to experiment with Kashmiri chili powder for a vibrant color and milder heat, or a hotter variety if you like things spicy.
• Peas: Frozen peas work wonderfully here and are super convenient. But if you happen to have fresh peas (especially in the spring!), absolutely use them! You’ll need about 1 cup (150g) of shelled fresh peas.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the ghee in a pan over medium-high heat until it shimmers. This usually takes just a minute or two.
2. Add the cumin seeds and sauté for a few seconds until they start to sizzle and release their aroma. This is where the magic begins!
3. Add the chopped onions and a pinch of salt. Cook until the onions are translucent – about 5-7 minutes. The salt helps them soften up.
4. Stir in the turmeric and cayenne chili powder. Cook for about 30 seconds, stirring constantly, to bloom the spices.
5. Add the chopped tomatoes and green chilies. Cook for 5-8 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens. You want it to look nice and saucy.
6. Mix in the frozen peas and cook for an additional minute, just until they’re heated through.
7. Adjust the salt and spices to your taste. Everyone’s palate is different, so don’t be afraid to experiment!
8. Garnish with fresh cilantro and serve warm with your favorite bread or naan.

Expert Tips

• Don’t overcrowd the pan: This ensures the onions brown nicely instead of steaming.
• Taste as you go: Seriously, this is the best way to make sure the flavors are balanced.
• A little water helps: If the mixture gets too dry while cooking the tomatoes, add a splash of water to prevent sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the ghee for a neutral-flavored oil like vegetable or canola oil. It won’t have quite the same depth of flavor, but it’ll still be delicious!
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the ingredients in your naan or bread if you’re serving it with that.
• Spice Level Adjustments: My family loves a good kick, but you can easily reduce the amount of chili powder or remove the green chili altogether for a milder flavor.
• North Indian vs. Punjabi Style: My friend’s mom, who’s a fantastic Punjabi cook, adds a small piece of ginger-garlic paste along with the onions for an extra layer of flavor. Feel free to try that!

Serving Suggestions

Aloo Matar is incredibly versatile! Here are a few of my favorite ways to serve it:

• With warm naan or roti for soaking up all that delicious sauce.
• As a side dish alongside other Indian curries like Dal Makhani or Butter Chicken.
• With a side of fluffy basmati rice.
• And honestly? It’s pretty great on its own too!

Storage Instructions

Leftovers? Yes, please! Store Aloo Matar in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together. You can reheat it gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of potatoes are best for Aloo Matar? While this recipe doesn’t specifically call for potatoes, you can absolutely add them! Red potatoes or Yukon Gold potatoes hold their shape well and work beautifully.
• Can I use fresh peas instead of frozen? Absolutely! About 1 cup (150g) of shelled fresh peas is a good substitute.
• How can I adjust the spice level of this curry? Reduce or omit the green chili and cayenne chili powder. You can also add a pinch of sugar to balance the heat.
• What is the best bread to serve with Aloo Matar? Naan is classic, but roti, paratha, or even a simple chapati work wonderfully.
• Can this curry be made ahead of time? Yes! You can make it a day or two in advance and store it in the refrigerator. The flavors will actually develop even more.

Enjoy your homemade Aloo Matar! I hope this recipe brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!